I stumbled on these muffins when I was flipping—well,scrolling—through old issues of Feast by Lukas and I remembered how good and easy they were. Sturdy but tender, and just under-sweetened enough sansglaze to pass as breakfast, but with it,you’ve gotacasualdessert. And like most muffins it’s a simple process of stirring the wet ingredients into the dry ones, then popping them into the oven. I made them with walnuts last weekend, but hazelnuts and almonds are also great.

I’ve just returned...